Joes Mashed Potatoes Recipes

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Steps:

• Preheat oven to 400ºF.
• Cut top 1/4-inch garlic head and wrap head in foil.
• Roast garlic 40 to 50 minutes, or until very soft, and cool.
• Squeeze roasted garlic from head and reserve.
• 3In a 4-quart saucepan cover potatoes (unpeeled) with water by 2-inches and simmer until very tender, about 30 minutes.
• Drain potatoes in a colander (do not peel).
• Transfer potatoes while still hot to a large bowl and add butter.
• With an electric mixer on low speed mash slightly.
• Beat in sour cream, buttermilk, chives, and oil until combined well.
• Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.

Steps:

• In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.
• Dip potato wedges in egg, then in spice mixture.
• Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Steps:

• Preheat oven to 400°F.
• Cut top 1/4 inch off garlic head and wrap head in foil. Roast garlic 40 to 50 minutes, or until very soft, and cool. Squeeze roasted garlic from head and reserve.
• In a 4-quart saucepan cover potatoes with water by 2 inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander (do not peel). Transfer potatoes while still hot to a large bowl and add butter. With an electric mixer on low speed mash slightly. Beat in sour cream, buttermilk, chives, and oil until combined well. Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.

Steps:

• Heat the potatoes and broth to a boil in a large pot.
• Cover and cook over medium heat 15 minutes or until the potatoes are tender.
• Drain and *reserve* cooking liquid.
• Mash potatoes with 1/2 cup reserved cooking liquid/broth. Add more liquid if necessary for desired consistency.
• Stir in chives or other herb of choice.
• Season with white pepper.
• Tip: save the remaining cooking liquid for another recipe.